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Food

Maine’s smelts rebounded in 2015, but future still murky

Sunday, July 26, 2015

Maine’s beloved smelts rebounded somewhat in 2015, but state biologists say the little fish is still appearing in lower numbers than in recent years. Ice fishing for smelts is a tradition in Maine, where fishermen pan fry or deep fry the wriggling fish and eat them whole. They are the main attraction of the annual Downeast Smelt Fry, which for years has drawn residents to tiny Columbia Falls to nosh …

For the love of lavender

Wednesday, July 22, 2015

My niece is getting married at my house in September, and so my garden is more about flowers this year than vegetables. Which is why I was moaning the other day to Danielle, the True Brew barista, as I was picking up coffee on the way to work. “What am I going to …

Five kitchen gadgets to keep out of your kitchen

Wednesday, July 22, 2015

The other day, a friend asked me to write about the uselessness of the salad spinner. Now, I kind of like our salad spinner. It does a pretty good job of drying greens, and it’s excellent for getting the sand out of bok choy (cut bok choy in half and place in the bowl, fill with water, put it through its paces in …

Craft sake is the latest trend that’s brewing in US

Wednesday, July 8, 2015

First came boutique wineries. Then microbreweries and craft distilleries. Now Japanese sake aficionados are hoping to transform the so-called “rice wine” into the next artisan alcohol-of-the-moment in the U.S. Dan Ford, whose Maine-made sake is just hitting the …

Starbucks: Prices for some drinks to go up by 5 to 20 cents

Wednesday, July 8, 2015

Starbucks raised its prices again yesterday, with the increases ranging from 5 to 20 cents for most affected drinks, the company said. The Seattle-based company also raised prices nationally about a year ago. A small and large brewed …

Concerns over US winter wheat may boost low crop prices

Wednesday, July 8, 2015

Concerns about the quantity and quality of the U.S. winter wheat crop and an El Nino weather pattern blamed for dry conditions in other wheat producing nations have sparked a recent run up in wheat prices. Normally, the …

Bryan Voltaggio: Get comfortable with new take on home food

Wednesday, July 8, 2015

Bryan Voltaggio’s new cookbook may be titled Home, but these are not the breezy, 30-minute meals you might expect from book named with an everyday ethos. Because when this star of Bravo’s Top Chef and owner of nine …

Matcha green tea gives flavorful boost to banana “ice cream”

Wednesday, July 8, 2015

Like many Americans, I was first exposed to the taste of matcha green tea without really any thought on my part: green tea ice cream was the only dessert offered at our local Japanese restaurant, and since it …

Oreos get thin, going for ‘sophisticated’ air

Wednesday, July 8, 2015

Oreos are getting a skinny new look, and their maker says the new cookie is a “sophisticated” snack for adults that isn’t meant to be twisted or dunked. Mondelez International Inc. says it will add “Oreo Thins” to …

Move pasta beyond the side salad

Wednesday, July 8, 2015

Aside from the occasional pasta salad, America’s favorite carb often takes a vacation during summer. It’s probably because we tend to associate it with more winter-friendly heavy and hot sauces. But pasta doesn’t have to be relegated to …

These N.H. vinegars finish the dish right

Wednesday, July 8, 2015

Sometimes a salad or meat sizzling off the grill – and frequently a cocktail – needs just that special something to tie it all together. When searching for that something, American home cooks frequently overlook one of the …

National food giant acquires Blake’s All Natural, but Concord-based brand won’t change its product

Sunday, July 5, 2015

In 1970, Charlie Blake made a dozen pot pies and sold them out of the back of his Chevy on South Main Street in Concord. Now, the Blake family business makes as many as 35,000 frozen natural and …

Grill master: Perfectly cooked meat requires the right heat for the right time

Thursday, July 2, 2015

Every barbecue cookbook teaches the same technique for telling how hot the fire is. Hold the palm of your hand several inches above the coals and begin counting, “one Mississippi, two Mississippi . . .” Wherever you are …